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RAGDA-PATTICE

200grams dry white peas      200 grams tomatoes

1/2-tsp. Turmeric powder      1 tbsp. Garam masala

2-tsp. Red chili powder      2-tsp. - green chili paste

2 tbsp. Oil      Salt

Soak dry peas in water for 8-10 hours. Wash and boil in a pressure cooker for 3 whistles. Mix salt before boiling.

Chop tomatoes and mix in the mixture to pulp.

Heat oil in a pot. Sauté green paste. After 2 minutes add tomato pulp, salt, turmeric powder, garam masala and red chili powder. Boil for sometime and then add boiled peas and boil for 5 minutes.

For the patice:

300 grams green peas      2-tsp.-green chili paste

6 slice bread      1 tsp. mango powder

1-cup cilantro leaves      1/2-tsp. Sugar

Salt for taste      Oil for roasting

Boil peas in a pressure cooker. Mash them. Add squeezed bread, paste, mango powder, cilantro leaves, sugar and salt. Mix well. Make patties. Roast on a griddle till brown on both the sides by adding a little oil.

For the topping:

chutney

Mint cilantro chutney      Tamarind-date chutney

1/2-cup cilantro leaves.

Preparation:

Arrange patties in a plate. Pour ragda. Spread chutney, mint cilantro chutney and tamarind- date chutney.

Sprinkle some chopped and cilantro leaves.

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